Crab Quinoa Risotto Style

This Crab Quinoa is flavorful and healthy. To make it with rice simply replace the Quinoa with any short or medium grain rice. Italian and Peruvian flavor options so try them both!

Serves 4 or 6 as a side dish | 45 minutes

Add our Crab Broth to seafood quinoa or rice dishes for depth of flavor

Ingredients

• 2 Tbsp olive oil

• 2 Tbsp unsalted butter

• 1 shallot, diced small

• 3 garlic cloves, minced

• 1 ½ cups tri-color quinoa (or rice)

• ½ cup dry white wine 

• 5 cups water

• 5 envelopes St. Ours Crab Broth

• 2 cups cooked crab

• 1 cup parmesan cheese, finely grated

• Salt to taste

Flavor options ingredients below:

For Italian Flavor you will need

• ½ lemon juiced

• 1 Tbsp fresh rosemary, roughly chopped

For Peruvian Flavor you will need

• ¼ cup aji Amarillo paste

• 1 cup evaporated milk

• ½ tsp dried oregano

Directions

Make the Stock

1. In a large saucepan heat water to medium-high just under boiling, whisk in 5 packets St. Ours Crab Broth. Lower heat to simmer to keep warm

Make the Quinoa

1. In a deep heavy skillet, warm the olive oil and butter over medium-low heat. Add in the shallot, sauté until soft and translucent

2. Add quinoa (or rice) and toss to coat with oil then toast for a few minutes. It should start to have a nutty smell but not turn brown

3. Add white wine and garlic. Stir and allow it to completely absorb

4. Pour in a ½ cup of the warm stock. Stir stock into the quinoa (or rice), letting the stock simmer down until absorbed. Stir continuously to prevent quinoa (or rice) from sticking to the pan. To check for absorption, drag a spoon across the bottom of the pan until the liquid stops flooding the spoon’s track. When the liquid is absorbed add the next ladle of stock ½ cup at a time and repeat until all the warm stock has been added or the quinoa (or rice) is al dente. Do not overcook quinoa (or rice)

5. When adding the last ladle of stock add the crab and flavor option ingredients

6. Serve hot. Leftovers make a great base for a protein bowl!

“Italian Option”

1. Add in the lemon juice and rosemary

2. Stir until liquid is absorbed, about 1-2 minutes

3. Stir in parmesan cheese

4. Taste, add salt if needed

“Peruvian Option”

1. Add ¼ cup aji Amarillo paste, 1 cup Evaporated milk, and ½ teaspoon dried oregano

2. Stir until most of the liquid is absorbed. It will look creamy

3. Stir in parmesan cheese

4. Taste, add salt if needed